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Comparison of Weight-Loss Diets with Different Compositions of Fat, Protein and Carbohydrates

Sacks FM et al. 
New England Journal of Medicine 2009 (Feb); 360: 859-873

A study of four weight loss diets that emphasise protein, fat or carbohydrate.  Subjects were overweight adults (n=81) and were randomly assigned to one of four diets providing %energy from fat, protein and carbohydrate in different amounts (20, 15 & 65%; 20, 25 & 55%; 40, 15 & 45%; and 40, 25 & 35% respectively).  At six months, subjects had lost an average of 6kg (&% of initial body weight), but began to regain weight after 12 months.  By two years, weight loss was similar in those on the 15% protein diet and those on the 25% protein diet.  It was also similar in those on the 20% fat and 40% fat diets; and in those on the 65% carbohydrate and 35% carbohydrate diets (P>0.2 for all comparisons).  The two low-fat diets and the highest-carbohydrate diet reduced LDL cholesterol levels more than did the high-fat diets or the lowest-carbohydrate diet (low-fat vs. high-fat, P=0.001; highest-Cho vs. Lowest-CHO, P=0.01).  The lowest-carbohydrate diet increased HDL levels more than did the highest-carbohydrate diet (P=0.02).  All diets reduced triglyceride levels to a similar extent.

March 2009

 

 

 

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